Ingredients Jump to Instructions ↓

  1. 2 cups water Salt

  2. 1 cup short-grain brown rice

  3. 1/2 pound green beans , trimmed, cut into 1-inch pieces

  4. 2 carrots, peeled, diced

  5. 2 tablespoons fresh lemon juice

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 1 tablespoon Dijon mustard

  9. 6 tablespoons extra-virgin oil

  10. 1 celery rib, diced

  11. 1 red bell pepper, cored, diced

  12. 1 bunch scallions, chopped

  13. 1 1/2 cups canned chickpeas Chopped dill, for garnish Chopped parsley, for garnish

  14. 1 bunch arugula salad, tough stems removed

Instructions Jump to Ingredients ↑

  1. In a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well. In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath. Drain vegetables well. In a large bowl whisk together lemon juice, mustard, salt, and pepper. Add oil in a stream and whisk until emulsified. Add rice, blanched vegetables, celery , bell pepper, scallions, and chickpeas, toss well and adjust seasoning. Add dill and parsley . Serve on bed of arugula.


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